When Donhauser bought it with partners in 2013, they tried to change as little as possible, including dishes popularized by founder Daniel Johengen. But now Donhauser is expanding the place and its offerings. "We need to evolve," Donhauser said.

The interior has been remodeled, and the addition of a small bar that can also be used for events in the back room is in the planning stages, he said. Outside, a patio has been built on the north side, big enough to hold about 30. There's also plans for a second-story patio over the entrance.

The menu expansion will keep the fine-dining favorites, and add small plates, burgers and a steak sandwich. "Now that we are adding a patio, we'll start doing patio food, fun food, and carry that to the inside as well."

The new patio is almost done, and could be used as early as Mother's Day if the weather cooperates, said Donhauser. The bar and function room should be ready by the end of July, if all goes well.

He hopes the changes will encourage people to "get over that hump of Daniels being only a special occasion place, something you can only afford once a year." While respecting tradition, he said, the restaurant should become "more accessible, more open-ended on what we can do for people."